Contents Page
1 Scope ................................................................................................................................................... 1
2 Normative references .......................................................................................................................... 1
3 Terms and definitions .......................................................................................................................... 2
4 Food safety management system ...................................................................................................... 4
4.1 General requirements ......................................................................................................................... 4
4.2 Documentation requirements ............................................................................................................ 5
5 Management responsibility ................................................................................................................ 5
5.1 Management commitment .................................................................................................................. 5
5.2 Food safety policy ............................................................................................................................... 6
5.3 Food safety management system planning ...................................................................................... 6
5.4 Responsibility and authority .............................................................................................................. 6
5.5 Food safety team leader ..................................................................................................................... 6
5.6 Communication .................................................................................................................................. 7
5.7 Emergency preparedness and response .......................................................................................... 8
5.8 Management review ............................................................................................................................ 8
6 Resource management ....................................................................................................................... 8
6.1 Provision of resources ........................................................................................................................ 8
6.2 Human resources ............................................................................................................................... 9
6.3 Infrastructure ...................................................................................................................................... 9
6.4 Work environment ............................................................................................................................... 9
7 Planning and realization of safe products ......................................................................................... 9
7.1 General ................................................................................................................................................ 9
7.2 Prerequisite programmes (PRPs) .................................................................................................... 10
7.3 Preliminary steps to enable hazard analysis .................................................................................. 11
7.4 Hazard analysis ................................................................................................................................ 13
7.5 Establishing the operational prerequisite programmes (PRPs) ................................................... 14
7.6 Establishing the HACCP plan ........................................................................................................... 14
7.7 Updating of preliminary information and documents specifying the PRPs
and the HACCP plan ................................................................................................................................. 15
7.8 Verification planning ......................................................................................................................... 16
7.9 Traceability system ........................................................................................................................... 16
7.10 Control of nonconformity ............................................................................................................... 16
8 Validation, verification and improvement of the food safety management system .................... 18
8.1 General .............................................................................................................................................. 18
8.2 Validation of control measure combinations .................................................................................. 19
8.3 Control of monitoring and measuring ............................................................................................. 19
8.4 Food safety management system verification ............................................................................... 19
8.5 Improvement ..................................................................................................................................... 20